Pumpkin Soufflés with Cranberry Purée
A soufflé is always something special because it is chemistry and magic all rolled into one. When the soufflé puffs to great heights it is as pleasing for the cook as it is for those who are waiting to enjoy it. These individual soufflés are a perfect dessert for an autumn dinner party or for a small Thanksgiving dinner instead of the traditional calorie-laden, high-fat pies.
  • 1 cup fresh or frozen cranberries
  • 1/2 cup plus 1 tablespoon frozen apple juice concentrate, thawed
  • 1/2 cup plus 1 tablespoon water
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 cup canned solid-pack pumpkin purée
  • 4 egg whites
  • 1/4 teaspoon cream of tartar

1. In a small nonaluminum saucepan, bring cranberries, 3 tablespoons of apple juice concentrate and 3 tablespoons of water to a boil over high heat and cook until berries are soft. Reduce heat to medium and cook until sauce is syrupy, about 15 minutes. Remove from heat and stir in maple syrup and lemon juice.

2. Preheat oven to 350°F. Spray six 6-ounce ramekins with nonstick cooking spray and dust with 1 tablespoon of sugar.

3. Meanwhile, in a medium saucepan, whisk together cornstarch and remaining 6 tablespoons apple juice concentrate, 6 tablespoons water and 1 tablespoon sugar. Whisking constantly, bring to a boil over medium heat and cook until sauce thickens, about 5 minutes. Remove from heat.

4. In medium bowl, stir allspice and cinnamon into pumpkin puree. Stir in thickened apple juice and mix well.

5. In another medium bowl, with an electric mixer, beat egg whites until foamy. Add cream of tartar and beat until stiff peaks form. Fold one-fourth of beaten whites into pumpkin mixture to lighten it, then gently fold in remaining whites until just mixed.

6. Spoon the soufflé mixture into prepared ramekins, filling them three-fourths full. Place in a roasting pan and pour in hot water to reach one-third of way up sides of ramekins. Bake 23 to 25 minutes, or until puffed and firm to the touch.

7. Meanwhile, transfer half of cranberry mixture to food processor or blender, and process until smooth. Return to saucepan with remaining cranberries and keep warm until serving time.

8. Serve soufflés hot with dollop of cranberry sauce on top.

Nutritional Information
Per serving: 120 calories, 0.7g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0g polyunsaturated fat, 0.8g dietary fiber, 3g protein, 26g carbohydrate, 0mg cholesterol, 46mg sodium.
Good source of: beta-carotene, quercetin.

Date Published: 09/19/2005 > Printer-friendly Version

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